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Apple Bavarois

Pare and cut into quarters some sweet apples and place in a preserving-pan; add the juice of some lemons, a little sherry, some sugar and an ounce of isinglass dissolved in a little warm water and strained. Place over a moderate fire, stirring the contents occasionally with a wooden spoon. Stew until the apples are quite tender, and then rub through a tammy-sieve into a basin. Place this upon ice and stir slowly until at the point of setting, when some whipped cream must be stirred in, and the whole poured into a mould. Turn out when set, and serve. A wineglass of maraschino or noyeau adds considerably to the richness of the flavor.